Panko fritters: onion rings & pimientos
Crispy panko fritters with an umami twist: mildly spicy onion rings and peppery padrons in a crunchy panko and sesame crust, fried until golden and served with a teriyaki garlic dip—will the rings or the padrons be your favourite?
Nutritional facts (per portion):
3,717 kJ / 891 kcalPreparation
Step 1
60 g mayonnaise – 2 tsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic
For the umami dip, mix the mayonnaise with the Kikkoman Teriyaki Wok Sauce Roasted Garlic.
Step 2
8 pimientos – 1 large onion – 80 g plain flour – 1 tsp potato starch – 1 tsp baking powder – Black pepper, freshly ground – 2 tbsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic – 1 egg – 100 ml cold water – 100 g Kikkoman Panko - Japanese style crispy bread crumbs – 1 tbsp white sesame seeds – 1 tbsp black sesame seeds
Wash the padron peppers, then peel the onion and cut into rings about 1 cm thick. For the batter, mix the flour, potato starch, baking powder and pepper. Stir in the Kikkoman Teriyaki Wok Sauce Roasted Garlic, egg and cold water, and pour into a shallow bowl. Mix the Kikkoman Panko with the sesame seeds and place in another shallow bowl.
Step 3
Oil, for frying
Dip the padrons and onion rings first in the batter, let the excess drip off, then coat them in the Kikkoman Panko mixture and deep-fry in hot oil for 4–7 min, or cook in the air fryer for 8–10 min, until crispy and golden. Drain the padrons and onion rings on kitchen paper and serve with the umami dip.
Tip
Add chilli flakes to the dip for extra heat. Baby corn, mushrooms or asparagus also work well instead of the onion rings and padron peppers.
Recipe-ID: 1767
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60 g mayonnaise – 2 tsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic
For the umami dip, mix the mayonnaise with the Kikkoman Teriyaki Wok Sauce Roasted Garlic.
8 pimientos – 1 large onion – 80 g plain flour – 1 tsp potato starch – 1 tsp baking powder – Black pepper, freshly ground – 2 tbsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic – 1 egg – 100 ml cold water – 100 g Kikkoman Panko - Japanese style crispy bread crumbs – 1 tbsp white sesame seeds – 1 tbsp black sesame seeds
Wash the padron peppers, then peel the onion and cut into rings about 1 cm thick. For the batter, mix the flour, potato starch, baking powder and pepper. Stir in the Kikkoman Teriyaki Wok Sauce Roasted Garlic, egg and cold water, and pour into a shallow bowl. Mix the Kikkoman Panko with the sesame seeds and place in another shallow bowl.
Oil, for frying
Dip the padrons and onion rings first in the batter, let the excess drip off, then coat them in the Kikkoman Panko mixture and deep-fry in hot oil for 4–7 min, or cook in the air fryer for 8–10 min, until crispy and golden. Drain the padrons and onion rings on kitchen paper and serve with the umami dip.
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